Contact Us
Heidi Allison
"Feathered Nest",
Staughton Street,
Meredith 3333
Victoria, Australia
Just off the Midland Highway between Ballarat and Geelong
Phone 03 5286 1334
heidi@rarepoultry.net
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Superb poultry recipes
Below are some of the better poultry recipes we have tried and can recommend.
Please email us your favourite.
Our ratings:  is best
Fricassee of Chicken with Curry Madras
(From a 1919 recipe by Edouard Panchard Managing Chef for the Waldorf-Astoria, New York)
1.5kg Chicken
1 apple peeled
3 white onions
100 g ham
half a teaspoon thyme
half a teaspoon of bay leaves
1 soup spoon of grated cocoanut
1 bunch of parsley, finely chopped
2 soupspoons of curry powder
1 cup of chicken broth (the liquid from chicken bones boiled in water)
250ml cream
- Cut the chicken into pieces and season with salt and pepper. Gently fry the chicken in a well-buttered pan until it is slightly browned.
- Mince the apple, onion, ham, thyme, bay leaves and add to the chicken and fry for 5 minutes.
- Sprinkle the curry powder over the chicken and pour over the cup of chicken broth and add the parsley. Cook for 15 minutes.
- Remove the chicken pieces to a warmed dish.
- Add the cream and cocoanut to the gravy and allow the gravy to reduce to half of its volume.
- Strain the gravy through a sieve and squeeze the juices out of the mixture. Pour the strained gravy over the chicken and serve.
- Boiled rice is usually served on the same plate.
Sicilian Turkey Sausages
(These were created at, and for, our Slow Foods Sausage Dinner in 2004 and were the hit of the evening!)
5 kg minced turkey meat (15% fat)
3½ teaspoons of whole dill seeds
3½ teaspoons of powdered fennel seed
1½ teaspoons of chilli powder
3½ teaspoons of salt
3½ teaspoons of black pepper
3½ teaspoons of diced and crushed garlic
- Mix all ingredients and refrigerate for 24 hours.
- Stuff into pig sausage skins and twuist as desired.
(These sausages are great left in one long sausage which is then wound into a spiral and smoked.)
Lemon Chicken
1 egg white, beaten
2 teaspoons of cornflour
¼ teaspoon of grated ginger
½ kg chicken breast fillet, cut into strips
3 tablespoons of oil
Lemon Sauce
2 teaspoons of cornflour
1 ½ tablespoons of castor sugar
2 tablespoons of lemon juice
¾ cup of chicken stock
2 teaspoons of soy sauce
1 teaspoon of dry sherry
- Mix the egg white, cornflour, ginger and some salt in a bowl and add the chicken, stirring well. Refrigerate for 30 minutes.
- Heat the oil in a pan and fry the drained chicken until it is just cooked but not browned. Remove and keep warm.
- Prepare the lemon sauce by mixing the cornflour with 2 tablespoons of water to make a smooth paste. Add to the pan with the rest of the sauce ingredients, stir and boil for 1 minute. Add the chicken, stirring it to coat it with the sauce.
- Serve with rice.
Duck Prosciutto
1 duck breast or two boned legs
pinch of thyme
4 crushed Coriander seeds
4 crushed peppercorns
15 g of coarse salt
- Put the raw duck breast, skin side down, on a small oval plate. Cover with coarse salt and herbs. Refrigerate on plate for 24 hours, during which time the salt will be dissolved. The next day, wrap the duck breast, exactly as is, in a small piece of muslin and tie it up as if it were a small sausage(or without the cloth, roll it in ground pepperinstead). Hang it up in a draft, in a dry atmosphere, for 12 to 15 days.
- Slice thinly in almost transparent slices and eat.
Pekin Duck
1 duck
2 tablespoons of soy sauce
2 tablespoons of honey
- Pat the duck dry with paper towel.
- Mix the soy sauce and honey to a thin paste.
- Brush the mixture all over the duck and hang it in a vermin proof area to drip dry. Recoat as often as possible (preparing the duck in the morning before cooking allows a good drying time).
- Prick the skin of the duck so that fat can drain off during cooking.
- Roast the duck on a rack at around 180 degrees Celsius for one hour (turning regularly). The duck will go crisp and dark brown as the honey burns. If the surface begins to blacken, turn temperature down 10 to 20 degrees.
- Remove duck from oven and allow to sit for 10 minutes.
- Carve the meat from breasts and all areas and cut into strips (the flesh should have a pink (medium rare) appearance)
- Serve with Chinese Pancakes, Hoisin Sauce, Vietnamese Mint, spring onion and cucumber.
Roast Turkey with Chestnut Dressing
(From a 1919 recipe by Edouard Panchard Managing Chef for the Waldorf-Astoria, New York)
A Small Turkey (around 5kg)
1/2 Kg forcemeat (sausage mince)
4 baked onions minced
2 sliced apples fried in butter
4 roll, soaked in milk
1 egg
1/2 kg peeled chestnuts, half cooked in chicken broth
2 teaspoons of sugar and celery flavour
Seasoning: salt, allspice, pepper
1 cup of Madeira wine
1/4 kg thinly sliced Chipolata sausages
- Bone the entire front part of the turkey, leaving the breast skin as long as possible, also the thighs; diminish the thickness of the fillets and place these pieces where there is no meat, so as to equalize the thickness of the meat.
- Season the inside of the breasts with the listed seasoning and stuff with the stuffing mixture.
- Braise the turkey for an hour and a half in a slow oven (150 degrees C) and at the last moment glaze they turkey with the juices drain off and shift onto a carving dish.
- Make a gravy with the pan juices and cup of Madeira wine. Reduce this until it is half its original volume.
- Surround turkey with a chipolata garnish and pour over the gravy. Place the rest of the gravy into a serving jug.
- Carve and serve.
Chicken Sausages
(Sent in by Anne Sim who says "this makes a chicken breast go a long way, and is tasty too.")
750 gr chicken breast (about 3 supermarket ones)
One and half cups fine ground oats, or bread crumbs
2 eggs
1 teaspoon of tarragon
salt and pepper
125gr Camembert Cheese
- Chop chicken to a fine paste in the blender.
- Add all but last ingredient.
- Dice cheese finely, add to mixture, and give a quick whirl so as not to chop cheese completely.
- With damp hands mould mixture into small "sausages".
- Place on sheets of baking paper and chill for half an hour.
- Cook in a pan on the barbecue.
Chicken Sausages 2
(This recipe was produced at our Rare Breeds Open Day in 2002 and was widely enjoyed and voted a real winner)
1 1/2 kg minced chicken
3 cups breadcrumbs
1/4 teaspoon of nutmeg
4 teaspoons of fresh minced marjoram / oregano or similar tasting herbs
2 teaspoons of salt
1 teaspoon of pepper
2 teaspoons of olive oil
- Mix all ingredients and leave in a bowl refrigerated overnight to allow all ingredients to infuse their flavours
- Stuff into sausage casings, twist and freeze if you don't intend to eat them cooked winhin 3 days.
Note: The addition of breadcrumbs adds yeast which can ferment and expand sausages so they burst from case when cooked. Sausages with breadcrumbs normally expand substantially anyway. If this happens, reduce (cut by 1/2 or 2/3) the amount of breadcrumbs in the next batch you make. Lard or any fat can be added instead of the breadcrumbs to maintain a moist texture to the sausage. But it may not be as healthy, of course!
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